Taking it easy today on the PBC with pork tenderloin & boudin

[Jerod Broussard]

Sweet. I once did a turkey, a chuck roast, and a brisket.

Technically them wieners accounted for about 12.6 different animals.

[IvyH]

Tomorrow is turkey, pork and lamb rib day. I have to mix it up man. I'll post the pics with them all hung.

[Jerod Broussard]

I think you won the "Mostest Amount of Different Meats in a Pit Barrel" award.

[IvyH]

Excuse the last minute dogs in the pic, I added as the wife suggested (put em' on!). Sorry for no pics of the cuts, but they had a nice little smoke ring and the boudin had a crisp skin and great texture.


Jerod - great call on putting boudin on frozen. Mine were super cold but not frozen and they came out awesome.

[Jerod Broussard]

Nice. I did some boudin a while back in the Pit Barrel. I put it in frozen to make sure the skin got good and crispy.

Glad you posted this, I think I have one pound left.

I was off today. Good thing, I have to be to work at 5, and yesterday I cut grass 'til dark:30.

[IvyH]

Lazy day, got up at 5AM for work, got home around 2PM, went with a couple of pork tenderloins with trimmings and boudin for a quick cook. One w/ bacon was dusted with Memphis rub (no salt) with a little extra rosemary powder, other with PBC AP pit rub. The 2 pieces from the trimming done with sriracha, pepper, sesame oil (and a couple other things I cant remember) for a spicy snack. Going for a cook of around 155 on the tenderloins, several adult beverages, and away we go.